Anyone have a T&T p

Traca's posted rec: for James Beard Liver pate... Both of the liver pate rec are keepers

I serve them with the lil mini corichons, and a pickled onion side that was also posted by Traca.

The one linked is much easier, the first one that traca linked is more "livery" and fluffier.

Both are great! I have used both of her rec many times.

Now, to find the rec for the onions... They were fun to serve with...

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=139608

 
PROVENCAL CHICKPEA SLATHER - A bit different. I enjoy it if only for that.

PROVENCAL CHICKPEA SLATHER Makes about 2 cups

Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook

6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns

1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.

2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.

3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.

 
You must log in or register to reply here.
Back
Top